Monday, September 15, 2025
Wednesday, September 17, 2025
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
It’s the perfect time of year to celebrate homegrown food on Ballymaloe Cookery School’s 100-acre organic farm. From our vine ripened heritage tomatoes, to cucumbers, aubergines and chillies, deliciously crisp salad leaves and fresh herbs, we have been preparing for this harvest all year. By putting these superb vegetables together with local free range and organic meat, we will show you how to make the most of seasonal produce on our immersive farm to fork experience.
What you’ll learn
• The best recipes for in-season ingredients.
• Tips for finding and buying the best produce.
• How to create a visual feast with simple presentation ideas.
Course elements
• A tour of the organic farm, gardens, dairy and greenhouses.
• Three demonstration sessions, showing how dishes are prepared from scratch, including tastings.
• Two practical, hands-on sessions in the kitchens. With a high teacher to student ratio of 1:6, there is plenty of guidance while you learn to make the most of your ingredients.
Good to know
• Breakfast and lunch are included: share the experience with your fellow students, our teachers and gardeners.
• Observe the cows being milked, the sourdough bread being made and join our gardeners to gather produce for the day’s cooking.
• A recipe pack will be provided for you to recreate these dishes at home.
• Accommodation is available.
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.
